De Provence Roast

This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.

Ingredients

3 lbs. Pot Roast

1 Purple Onion, sliced

1/3 C Herbs De Provence

Olivum Reserve Late Harvest Olive Oil

Preparation

Coat bottom of large pan with Olivum Reserve Olive Oil. In a bowl combine Herbs De Provence with about 1-2 T Olivum Reserve Olive Oil, you want just enough to get the Herbs moist and sticky. Coat outside of roast with herb rub; be sure to fill in any crevices or cracks on the meats surface. Place in pot and bake as you normally would.

Once cut and plated drizzle Olivum Reserve Olive Oil, Herbs De Provence and Alaea Hawaiian Sea Salt over the plate. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish.